期刊论文

Wu, W

英文

Food Research International

0963-9969

2023

172

113166

10.1016/j.foodres.2023.113166

CRediT authorship contribution statement Qi Zhou: Investigation, Writing – original draft. Jianqiang Wang: Writing – review & editing. Helin Li: Conceptualization, Writing – review & editing, Formal analysis. Xiaojuan Wu: Writing – review & editing, Supervision, Formal analysis. Wei Wu: Conceptualization, Resources, Supervision, Writing – review & editing, Project administration, acquisition.

本校为第一且通讯机构

The emulsion carriers which prepared by rice bran protein (RBP) with different oxidation extents were utilized to deliver β-carotene (BC). The effects of RBP oxidation extent on stability and bioaccessibility of BC in rice bran protein emulsion (RBPE) were investigated by measuring the droplet size, microstructure, digestive stability, cellular antioxidant, and delivery property of BC-RBPE. The results showed that BC-RBPE prepared by moderately oxidized RBP (extracted from rice bran with a storage time of 5 d) presented excellent digestive sta...